Blackened Chicken Salad

* 3 cups chopped tomato

* ¾ cup diced yellow bell pepper

* ¼ cup finely chopped red onion

*1 tablespoon sugar

* 3 tablespoons cider vinegar

* ⅐ teaspoon salt

* ½ teaspoon pepper

* ¼ cup lemon juice

* ¼ cup Dijon mustard

* 3 tablespoons water

*1 tablespoon honey

* 4 (4-ounce) skinned, boned chicken breast halves

* 3 tablespoons spicy seasoning

* Vegetable cooking spray

* 1 pound sugar snap peas, trimmed

* 8 cups torn romaine lettuce

* Flat-leaf parsley sprigs (optional)

Step 1 Combine the first 7 ingredients in a bowl, and toss well. Cover and

chill.

Step 2 Combine lemon juice, mustard, water, and honey in a large bowl;

stir well with a wire whisk. Cover and chill.

step 3 Rub chicken with spicy seasoning. Coat a large heavy skillet with

cooking spray, and place over medium-high heat until hot. Add chicken,

and cook 7 minutes on each side or until chicken is done. Remove chicken

from skillet, and let cool. Cut chicken across grain into thin slices, and set

aside.

Step 4 Steam snap peas, covered, for 2 minutes. Rinse under cold water,

and drain. Add snap peas and lettuce to the lemon juice mixture, and toss

well. Divide the lettuce mixture evenly among 4 large salad bowls; top

each serving with I cup of the tomato mixture and 1 sliced chicken breast

half. Garnish with parsley sprigs, if desired.